*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----LOBSTER BUTTER-----
    2 1/2   lb           Lobster
    2       tb           Butter, clarified **
    1       sm           Onion, coarsely chopped
    1                    Carrot, peeled and coarsely
                         -- chopped
    1                    Celery stalk, trimmed and
                         -- coarsely chopped
    1                    Garlic clove, peeled,
                         -- crushed
    1                    Thyme, fresh, sprig OR
      1/4   ts           Thyme, dried
    1                    Tarragon, fresh, sprig OR
      1/4   ts           Tarragon, dried
    1                    Bay leaf
    2       tb           Cognac
    3       lb           Butter, unsalted
      1/3   c            Tomato paste
                         -----LOTTE AND SAUCE-----
   18                    Lotte, (Monkfish), skinned
                         -- fillet, (@ 2 oz each)
      1/2   c            Butter, clarified **
      1/4   c            Shallot, finely chopped
      1/4   c            Cognac
    2       c            Cream, whipping
                         Salt (to taste)
                         Pepper, white (to taste)
                         Parsley, sprigs
        ** See recipe for Clarified Butter.
   For Lobster Butter: ÿÿÿÿÿÿ  
        Steam or boil lobsters until just tender, 8 to 10
        Cool, then remove all lobster meat from shells.
   Refrigerate meat, covered; set aside.
        In large saucepan, heat 2 tablespoons clarified
   butter.  Add onion, carrot, celery, garlic, thyme,
   tarragon, and bay leaf; toss over high heat 3 minutes.
        Add lobster shells, stirring; then add 2
   tablespoons Cognac and stir for 3 minutes.
        Add butter and tomato paste and simmer gently,
   covered, 2 to 3 hours.
        Strain, pressing solids firmly.  Set aside for 15
        Skim any froth from surface and strain again
   through several layers of dampened cheesecloth,
   leaving behind any milky residue in bottom of pan
   (discard residue.) Cool, then chill or freeze in small
   For Lotte and Sauce: ÿÿÿÿÿÿÿ
        Pat lotte dry; sprinkle with salt and pepper.
        Heat 1/2 cup clarified butter in heavy large
   skillet over medium high heat.  Working in batches if
   necessary, saute lotte until lightly golden, about 2
   minutes per side.  Scatter shallot around fish and
   cook 2 minutes longer.
        Pour in 1/2 cup Cognac and cook 1 minute longer.
   Transfer to warm serving plates and keep warm.
        Add 1 cup cream to skillet and reduce by half.
        Add remaining cup and boil until thick enough to
   coat a spoon lightly. Lower heat and spoon in the 1/2
   cup lobster butter a little at a time, whisking
        Strain sauce into clean saucepan.  Cut reserved
   lobster meat into thick slices and add.  Simmer gently
   2 minutes.
        Place lobster pieces between pieces of lotte.
   Nap with sauce; garnish with parsley and serve
        Source:  New York’s Master Chefs, Bon Appetit
        :  Written by Richard Sax, Photographs by Nancy
        :  The Knapp Press, Los Angeles, 1985
        Chef:  Stanley Kramer,  Oyster Bar and Restaurant,
        :      Grand Central Station, NYC
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